JP3429635B2 - Foamable oil-in-water emulsion and whipped cream - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamable oil-in-water emulsion that can be distributed at room temperature and is used for breads, cakes, nappes, toppings, and sands for desserts, and more specifically, foods that need shelf life. The present invention relates to a foamable oil-in-water emulsion and a whipped cream which have excellent storage stability.

[0002]

2. Description of the Related Art Foaming emulsions (hereinafter sometimes referred to as foaming creams) used in a whipped form, which are used as toppings for breads, cakes, desserts, etc., filling materials, etc. Many things have been developed by. These foaming creams have required performances such as whipped characteristics (overrun, foaming time) and physical properties (heat-resistant shape retention, texture) required by the intended product form and distribution means (chilled, room temperature). Is different. For foaming cream, water-in-oil type and oil-in-water type emulsions have been conventionally used, but as a topping and filling material intended for use in products that can be distributed at room temperature, moisture is required due to long shelf life. The water-in-oil type, which can be set to a low activity, has been generally used. However, in recent years, due to consumers' preference for freshness, demand for oil-in-water emulsions has been increasing in place of water-in-oil emulsions, which tend to be oily in flavor because the continuous phase is generally fats and oils. Cage,
As the ones used for this purpose, those in the form of a foaming oil-in-water emulsion that is currently whipped by the user for use, and the whipped cream (whipped cream) provided to the user in a whipped form in advance. ) Is being developed. Foaming oil-in-water emulsions and whipped creams used as fillings for such cold-circulation products have a structure that is more susceptible to microbial contamination than water-in-oil emulsions, and therefore usually have a moisture content. By reducing the activity, the microbiological preservation is improved. For the purpose of lowering this water activity, various sugar and polyol addition methods such as sugar alcohols have been proposed so far. JPA
In Japanese Patent No. 58-47450, sugar is added for the purpose of adjusting the water activity to about 0.8 to 0.9, and by using about 50% of the sugar as glucose and fructose, a physical property that can be scooped with a spoon even at a freezing temperature. A method for producing a microbiologically stable food that has the following properties and can be used even at room temperature has been proposed. However, the food prepared by this method does not have a strong sweetness to be eaten in the freezing temperature range, but since it uses fructose, which has a high degree of sweetness, it has a strong sweetness at room temperature. Has the problem of being limited.
Further, in JP-A-61-31057, an attempt is made to improve the preservability by using a sugar alcohol and adding it in an amount of 15 to 30% by weight in a foaming oil-in-water emulsified fat. However, this method has a drawback in that sorbitol is mainly used as the sugar alcohol, and thus it has a metallic sweetness and is not preferable in terms of flavor. Further, JP-A-3-83539 discloses a method for producing a whipped cream which uses a saccharide having one or more saccharides selected from reduced starch saccharified products, sorbitol and glucose as a saccharide as a main component. However, when sorbitol or glucose is used as a main component, it has a drawback that its sweetness is too strong and its use is limited, and when a reduced starch saccharified product is used as a main component, Although the sweetness does not become strong, it has the drawback that the foaming oil-in-water emulsion has too high a viscosity to be prepared, and that even if it can be prepared, the viscosity is too high to make it difficult to take out of the container. On the other hand, foamable oil-in-water emulsions and whipped creams used as fillings for cold-circulation products are exposed to room temperature for 3 to 10 days in a whipped state for the purpose of use, so that they are kept at room temperature. Various studies have been made for the purpose of improving the stability, water-repellency, and stability of cream structure. For example, in Japanese Patent Laid-Open No. 61-31057, xanthan gum is used as a stabilizer to improve the shape retention property at normal temperature and the water separation resistance. In addition, JP-A-58-116647
In the publication, by using an oil / fat having a specific melting / crystallization behavior, a specific emulsifier, and pyrophosphoric acid or a salt thereof, a whip that has a good mouth-melting property, does not break bubbles even at room temperature, has a stable structure, does not cause rough skin or water separation. A method for producing a synthetic cream for use has been proposed. However, the former method has a drawback in that although the shape-retaining property is obtained, the texture inside the cream becomes rough over time, and a good feeling of melting in the mouth cannot be maintained. In addition, the latter method has a stable shape retention and texture of the cream, but since it is not originally formulated for the purpose of microbiological preservation, bacteria grow during storage and long-term It has the drawback of not being edible after storage, and when sugars are added to the above formulation to improve microbiological preservation, the problem is that stabilization of the cream, which is its purpose, cannot be obtained. Have. In this way, the sweetness intensity and quality are good, the foaming oil-in-water emulsion has an appropriate viscosity, and the cream has shape retention and water separation resistance during storage, and the internal structure of the cream is stable. The product that can maintain the texture that has been improved and that melts in the mouth has not been developed yet.

[0003]

Therefore, in the present invention, the sweetness of sugars is softened, and the quality of sweetness is elegant, while suppressing the increase in the viscosity of the foamable oil-in-water emulsion, and suppressing the increase in viscosity when whipped. An object is to provide a foaming oil-in-water emulsion and a whipped cream that provide a whipped cream that has excellent shape retention, water separation resistance, and tissue stability and that can maintain a good texture.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when sugar and / or sugar alcohol is used in a limited composition, the sweetness is softened and the product is refined. Not only has the effect of suppressing the increase in the viscosity of the foaming oil-in-water emulsion, while having the quality of various sweetness,
The inventors have found that a whipped cream that can stabilize the texture of the cream after whipped and maintain a good texture can be obtained, and completed the present invention. That is, the present invention is a fat, protein,
In a foamable oil-in-water emulsion containing an emulsifier, sugar and / or sugar alcohol, and water, the sugar and / or sugar alcohol is contained in the aqueous phase in a total amount of 50 to 80% by weight, and ( 1) The monosaccharide and / or the sugar alcohol of the monosaccharide is 7 to 30% by weight based on the total amount of the sugar and / or the sugar alcohol, and (2) the sugar alcohol of the disaccharide and / or the disaccharide is the sugar and 60% to 90% by weight based on the total amount of the sugar alcohol, and (3) the oligosaccharide having a chain length of three or more sugars and / or the sugar alcohol of the oligosaccharide is based on the total amount of the sugar and / or the sugar alcohol. The foamable oil-in-water emulsion is characterized by being 0.5 to 20% by weight, and the whipped cream obtained by foaming the foamable oil-in-water emulsion.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The feature of the present invention is that in a foamable oil-in-water emulsion containing oils and fats, proteins, emulsifiers, sugars and / or sugar alcohols, and water, sugars and / or sugar alcohols are added as solids in a total amount of 50 to 50 in the aqueous phase. It is contained in 80% by weight, and the type and blending amount of the sugar and / or sugar alcohol are specified.

Examples of the monosaccharide used in the present invention include erythrose, xylose, ribulose, glucose, galactose, mannose and fructose. These may be used alone or in combination of two or more, but glucose is preferably used in terms of sweetness and quality. Further, examples of the sugar alcohol of the monosaccharide used in the present invention include erythritol, xylitol, sorbitol, mannitol and the like. These may be used alone or in combination of two or more, but it is preferable to use sorbitol in terms of sweetness intensity and quality. In the present invention, these monosaccharides and / or sugar alcohols of monosaccharides are contained in an amount of 7 to 30% by weight, preferably 7 to 30% by weight, based on the total amount of sugars and / or sugar alcohols.
It is necessary to be 10 to 25% by weight. If the amount of these monosaccharides and / or sugar alcohols of monosaccharides is less than 7% by weight, the viscosity of the foamable oil-in-water emulsion becomes too high, making it difficult to prepare. On the other hand, if it exceeds 30% by weight, the sweetness becomes too strong or it becomes a metallic tinged sweetness, and it is not possible to obtain a refined sweetness, and the bubbles inside the whipped cream gradually coalesce. ,, it has a sticky texture over time. Further, in the present invention, the content of sorbitol is preferably less than 10% by weight based on the total amount of sugar and / or sugar alcohol. Sorbitol has a strong effect of coalescing bubbles in the cream and causing the tissue to drip, and when it is contained in an amount of 10% by weight or more, the tissue stability may be extremely deteriorated.

The disaccharide used in the present invention is composed of two monosaccharides linked together, and examples thereof include maltose, isomaltose, lactose, trehalose, sucrose and palatinose. These may be used alone or in combination of two or more, but it is preferable to use maltose or trehalose in terms of sweetness strength, quality and solubility. Examples of the disaccharide sugar alcohol used in the present invention include maltitol, isomaltitol, lactitol, palatinit and the like. These may be used alone or in combination of two or more, but it is preferable to use maltitol or lactitol in terms of sweetness intensity and quality. In the present invention, the disaccharide and / or the sugar alcohol of the disaccharide needs to be 60 to 90% by weight, preferably 70 to 85% by weight, based on the total amount of the sugar and / or the sugar alcohol. If the content of these disaccharides and / or sugar alcohols of disaccharides is less than 60% by weight, a foaming oil-in-water type that has an elegant sweetness when reduced to the required water activity due to the relationship with other sugar components. In addition to the problems that the emulsion cannot be obtained and the viscosity becomes extremely high, there is a problem that the texture of the whipped cream cannot be stably maintained.
On the other hand, if it exceeds 90% by weight, the solubility becomes poor and there is a risk that saccharide crystals may precipitate. Further, in the present invention, the maltose content is preferably 50 to 80% by weight based on the total amount of sugar and / or sugar alcohol. Maltose is the best sugar in terms of mild sweetness, lowering the viscosity of a foaming oil-in-water emulsion and stabilizing the cream texture.

The oligosaccharide having a chain length of three or more sugars used in the present invention is composed of three or more monosaccharides linked together, and examples thereof include maltotriose, isomaltotriose, panose, maltopentaose and maltohexaose. And the like, which have glucose as a constituent sugar and are bound by α-1,4 bond or α-1,6 bond. Also,
The sugar alcohol of an oligosaccharide having a chain length of three or more sugars used in the present invention is a reduced product of the above oligosaccharide of three or more sugars. These may be used alone or in combination of two or more. In the present invention, the oligosaccharide having a chain length of three or more sugars and / or the sugar alcohol of the oligosaccharide is 0.5 to the total amount of the sugar and / or the sugar alcohol.
It is necessary to be -20% by weight, preferably 1-10% by weight. If the oligosaccharide having a chain length of three or more sugars and / or the sugar alcohol of the oligosaccharide is less than 0.5% by weight, the whipped cream tends to release water easily, and if it exceeds 20% by weight, the sweetness is weakened. However, the viscosity of the foamable oil-in-water emulsion becomes high, making it difficult to prepare, or even if it can be prepared, the viscosity is high and it becomes difficult to use, and the texture of the whipped cream gradually becomes crumbled. Therefore, there is a problem that melting in the mouth becomes worse.
Usually, oligosaccharides having a chain length of three or more trisaccharides are obtained by enzymatically or acidolyzing starch and are commercially available as a mixture containing monosaccharides to oligosaccharides. Since it is a reduced product of
Similarly, it is a mixture of a monosaccharide sugar alcohol and an oligosaccharide sugar alcohol, and various compositions thereof are commercially available. Therefore, when such a saccharified starch and a reduced saccharified starch are used, it is necessary to pay attention to the composition of the monosaccharide, disaccharide, and oligosaccharide after blending.

In the present invention, it is necessary that the sugar and / or sugar alcohol is contained in the aqueous phase as a solid content in a total amount of 50 to 80% by weight, preferably 55 to 75% by weight.
This is to adjust the water activity of the foaming oil-in-water emulsion and the whipped cream to an arbitrary value. Although the final water activity value cannot be unconditionally defined depending on the purpose of use, it is usually adjusted between 0.8 and 0.9.

As the components other than sugar and / or sugar alcohol used in the present invention, those similar to the foaming oil-in-water emulsion and the whipped cream which are conventionally intended to be used at room temperature should be used. It is possible, and there is no particular limitation on the type or the amount used.

The edible fats and oils used in the present invention include vegetable fats and oils, animal fats and oils or hardened fats and oils thereof, fractionated fats and oils,
One or two or more of the transesterified oils and fats can be used in combination. Examples of edible oils and fats include soybean oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, milk fat, beef tallow,
Fish oil etc. can be mentioned. These edible oils and fats are usually used in foamable oil-in-water emulsions and whipped creams.
It is contained in 15 to 30% by weight.

Examples of the protein used in the present invention include milk proteins such as casein, whey protein, skim milk powder and whole milk powder, and degradation products thereof, vegetable proteins such as soybean protein, wheat protein and the like. Degradation products and the like. Furthermore, raw materials containing these proteins, such as milk, fresh cream, and sweetened condensed milk, can be used. These proteins can be used alone or in combination of two or more, and are usually contained in the foaming oil-in-water emulsion and the whipped cream in an amount of 1 to 10% by weight.

Examples of the emulsifier used in the present invention include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride and lecithins. . Among these emulsifiers, a hydrophilic emulsifier is used in the aqueous phase, and a lipophilic emulsifier is used in the oil phase, or a combination thereof is used for convenience. The emulsifier is usually contained in the foamable oil-in-water emulsion and the whipped cream in an amount of 0.1 to 3% by weight.

If desired, the stabilizer added may be, for example,
Alkali metal salts of phosphoric acid (hexametaphosphoric acid, diphosphoric acid, etc.) and citric acid, gums such as guar gum, gum arabic, xanthan gum, carrageenan, locust bean gum, carboxymethyl cellulose, microcrystalline cellulose and the like can be used. . Examples of flavors and essences include milk flavor, vanilla flavor, and vanilla essence.

The foamable oil-in-water emulsion of the present invention can be produced by a conventional method using the above components. For example, an oily component (oil phase) containing an edible oil and an emulsifier, water,
An aqueous component (aqueous phase) containing protein, sugar and an emulsifier,
It can be produced by heating each to an appropriate temperature, mixing and pre-emulsifying both of them, and then performing homogenization, sterilization, re-homogenization, cooling, and aging which are commonly performed. When the emulsion is prepared, the oily component and the aqueous component may be mixed in separate systems as described above, and then both of them may be mixed, or one system may be prepared from the beginning. The emulsion is prepared so that the oil phase component is 15 to 30% by weight and the aqueous phase component is 70 to 85% by weight. The foamable oil-in-water emulsion of the present invention thus obtained is preferably adjusted to have a viscosity of 500 to 5000 cp at 5 ° C. in consideration of its whipping characteristics.

Further, the whipped cream of the present invention is
After the foamable oil-in-water emulsion is prepared, it is aerated by a device such as a continuous whip machine or a vertical whip machine to be prepared.

[0017]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. Examples 1 and 2 and Comparative Examples 1 and 2 <Method for preparing foamable oil-in-water emulsion> Using sugar raw materials having the composition shown in Table 1, the oil phase was prepared according to the formulation (% by weight) shown in Table 2. (Oil component liquid) and water phase (aqueous component liquid)
Was prepared, then mixed and pre-emulsified. The obtained preliminary emulsion was homogenized at 65 ° C. with a homogenizer. Next, the obtained emulsion is treated with a UHT sterilizer (145 ° C,
3 seconds: sterilized by using Iwai Machinery Co., Ltd., and then aseptically rehomogenized by a homogenizer at 70 ° C. The obtained emulsion was cooled to 15 ° C., filled and then aged overnight to prepare a foamable oil-in-water emulsion. <Evaluation as a foamable oil-in-water emulsion> The viscosity of each of the obtained foamable oil-in-water emulsions was measured at 5 ° C using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). <Evaluation as whipped cream> Each of the obtained foamable oil-in-water emulsions was whipped using a vertical whipping machine (manufactured by Kanto Mixing Machine Co., Ltd.) to prepare a whipped cream. After storing at 5 ° C. for 5 days, the cream and the state of the inside of the cream were examined, and the strength of sweetness, the quality of sweetness, and the mouthfeel (texture) were evaluated. The evaluation method and criteria are as follows. Regarding the taste (sweetness) and texture of the whipped cream, a monadic test was conducted by 20 specialized panelists, the following scores were assigned to each item, and the one with the highest score was used as the evaluation result. The results are shown in Table 2.

[0018]

[Table 1]

[0019]

[Table 2]

As is clear from the results shown in Table 2, in the sugar and / or sugar alcohol in the aqueous phase, sugar and / or
Or, with respect to the total amount of sugar alcohol, monosaccharide and / or monosaccharide sugar alcohol is 7 to 30% by weight, and disaccharide and / or disaccharide sugar alcohol is 60 to 90% by weight.
In Examples 1 and 2 prepared so that the oligosaccharide having a chain length of trisaccharide or more and / or the sugar alcohol of the oligosaccharide is 0.5 to 20% by weight, the foamable oil-in-water emulsion of The viscosity and sweetness and quality of the whipped cream are good, and the texture inside the cream is stabilized,
The mouthfeel (texture) is also good.

On the other hand, oligosaccharides and / or oligosaccharides having less than 60% by weight of disaccharides and / or sugar alcohols of disaccharides with respect to the total amount of sugars and / or sugar alcohols and having a chain length of three or more sugars 20% by weight of sugar alcohol
Above (Comparative Example 1) or the total amount of sugar and / or sugar alcohol is 30% by weight or more of the monosaccharide and / or the sugar alcohol of the monosaccharide, and the disaccharide and / or the sugar alcohol of the disaccharide. Of less than 60% by weight (Comparative Example 2), the viscosity of the foaming oil-in-water emulsion, the strength and quality of the sweetness of the whipped cream, the tissue stabilization inside the cream, the mouth-feeling (texture) It cannot be said that all the items in () are satisfied.

Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/19 A23D 7/00 A23G 3/00 A23C 13/14

Claims (4)

(57) [Claims] 1. A foamable oil-in-water emulsion containing fats and oils, proteins, emulsifiers, sugars and / or sugar alcohols, and water, wherein the sugars and / or sugar alcohols are contained in the aqueous phase in a total amount of 50 to 80. % By weight, and (1) the monosaccharide and / or the sugar alcohol of the monosaccharide is 7 to 30% by weight based on the total amount of the sugar and / or the sugar alcohol, and (2) the disaccharide and / or Disaccharide sugar alcohol is 60 to the total amount of sugar and / or sugar alcohol
90% by weight, and (3) the oligosaccharide having a chain length of 3 sugars or more and / or the sugar alcohol of the oligosaccharide is a sugar and / or
Or a foamable oil-in-water emulsion characterized by being 0.5 to 20% by weight with respect to the total amount of sugar alcohol. 2. The foamable oil-in-water emulsion according to claim 1, wherein the content of sorbitol is less than 10% by weight based on the total amount of sugar and / or sugar alcohol. 3. The foamable oil-in-water emulsion according to claim 1, wherein the content of maltose is 50 to 80% by weight based on the total amount of sugar and / or sugar alcohol. 4. A whipped cream obtained by foaming the foamable oil-in-water emulsion according to any one of claims 1 to 3.